spinach & feta phyllo triangles

spinach & feta phyllo triangles_hot for food

Tofu sometimes gets a bad rep and you know what… I don’t like it! Tofu is an amazing substitute when it’s seasoned and prepared properly. For instance, it can be used to replicate feta cheese! That’s something I did recently in my recipe for my vegan greek salad.

These spinach & feta phyllo triangles kick that up a notch with more flavoring, so get ready! When it’s baked between layers of vegan phyllo pastry, these little morsels just melt in your mouth. I’ll bet you no one will even realize you’ve stuffed tofu in their mouths! Spinach & feta phyllo triangles will be everyone’s new favorite appetizer. 

Watch the video below to see the full step by step process and keep scrolling for the recipe!

vegan spinach feta recipe

spinach feta phyllo triangles_hot for food
4.84 from 6 votes
Print Recipe

spinach & feta phyllo triangles

These spinach & tofu feta phyllo triangles are melt in your mouth delicious!

Course Appetizer, Snack
Cuisine Mediterranean
Keyword appetizer, phyllo pastry, spinach, tofu feta
Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings 28 pieces
Author Lauren Toyota


  • 1 block extra firm tofu
  • 1/4 C nutritional yeast
  • 2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 C finely chopped basil leaves
  • 2 C roughly chopped spinach leaves
  • 1 x 1 lb package vegan phyllo (thawed as per instructions)
  • 1 C melted vegan butter


  1. Drain the tofu brick of excess water. Crumble it with your hands into a large mixing bowl.
  2. Add in nutritional yeast, garlic, lemon juice, olive oil, sea salt, and ground black pepper and stir well with a fork to combine. Then add in finely chopped basil and spinach leaves and stir once again until the mixture is well combined.

  3. Roll out your package of thawed phyllo and lay it between plastic wrap to prevent it from drying out while you work with one sheet at a time. Take one sheet of phyllo and lay it onto a clean, dry surface with the shortest side toward you. Brush with a light coating of melted butter. Then lay a second sheet on top. Brush with another light coating of melted butter. Then slice it into 4 rows lengthwise, approximately 3″ wide. Take a heaping tablespoon of spinach and tofu mixture and place it at the closest end to you. Then roll it up, not too tightly, to create a triangle.

  4. Place the triangles on a parchment covered baking sheet. You can bake immediately or freeze them at this stage. Just cover the baking sheet with plastic wrap and freeze until ready to bake. Do not thaw the triangles before baking.
  5. Before baking, brush the tops with another light coating of melted butter and bake in the oven preheated to 375°F for 12 to 14 mins until golden brown and crispy.

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17 thoughts on “spinach & feta phyllo triangles”

    1. dill would definitely work too! And I had some leftover phyllo after testing the recipe and decided to fill with some chopped apples, cinnamon, and coconut sugar – sugar between the layer of phyllo too – and it was delish!

  1. I made these and they were awesome! I made mine a little larger using three rows and they turned out fine. Super delicious as leftovers in my lunch, Thanks!

  2. To be honest,as a Greek, I’m really curious trying the vegan version of "spanakopita"! It’s a very interesting alternative!

  3. Brought these to a family function, and they passed for real spanikopita! My family is full of meat-eaters that are not believers in the powers of vegan cooking, and they were stunned when I told them what was really in these.

  4. Hi Lauren, love watching your videos. This reminded me of the pizza rolls I made. You are free to use this idea for a video. I mix 1 -14oz block firm tofu, 1/2 cup nutritional yeast, 1Tbsp apple cider vinegar, 1 tsp each (garlic powder, onion powder, oregano and salt) pizza sauce of choice (I made my own), and gyoza wrappers. I mash tofu with a potato masher and mix with all the seasonings. Then spread a little pizza sauce and tofu filling in each gyoza wrapper, fold food and seal. Fry til crisp. My kids loved it. Tastes very similar to the regular frozen pizza rolls that they were used to before we changed our diet.

  5. Hi Lauren, You say 400 degrees in the video but wrote 375 in the recipe. Can you please let me know which one it is?
    Thank you,

  6. These are called "spinach and feta phyllo triangles," but where’s the feta, and how much goes into this recipe?

  7. I made this recipe several times already and these are amazing. Last time I decided yo add green onions to in, and oh my goodness it tasted like chicken!! My brother legitimately thought it had meat in them. Now I have to make these for my non-vegan friends! Thank you for this awesome recipe!

  8. INCREDIBLE!!! Aside from the time it takes to make the triangles, this was a very easy recipe too! It got my non-vegan brother’s stamp of approval… and when I made him guess what was inside, he even said feta. I love that you can put them in the freezer and just take them out when you are ready to bake – perfect for if you need to prep for a party in advance!

  9. These are so amazing! They’ve become a “must have” on our Xmas Eve open house get together. I love when non-vegan peeps question if there is feta in them…letting their tastebuds know that cruelty to animals is not necessary for great taste. And of course we make tons of them…so good in lunches. Thanks for all you do Lauren.

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